Spinach & Arugula Salad

I recently planted a small herb garden which included basil, mint, thyme, and an arugula plant that has really flourished. I made this salad the other night with a bit of store-bought spinach and some arugula leaves from our back porch. Throw in a bit of quick, semi-homemade bruschetta, and you've got quite a meal!

Little arugulas from the garden

Add in spinach, cranberries or granny smith apples, walnuts, blue cheese, and chicken (optional)

For the dressing, mix equal parts of olive oil, balsamic vinegar, and pure maple syrup (I suggest about 1/4 cup each.) Make sure to stir well to ensure the mixing of the oil and vinegar.

For an easy bruschetta, bake frozen garlic bread for about 5 minutes on 400. Remove and top with diced tomatoes (I used fire-roasted garlic tomatoes) and a bit of mozzarella cheese. Place back in the oven for another 3-4 minutes.

If you have any of the dressing leftover, be sure to store it at room temperature. The salad is also quite good without the chicken, especially for a quick lunch. Bon appetit!

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